Prepare chocolate creme cake base according to manufacturer’s instructions. Treat 10-inch bundt pans with spray and deposit 1 lb. 12 oz. prepare batter into pans, spread evenly. Pipe in 8 oz. strawberry filling, being careful to pipe the filling in the center of the pan. Top with an additional 12 oz. prepared cake batter. Bake at 350°F until cake springs back lightly when touched. Let cool 10 minutes then depan and let cool completely. Drizzle with chocolate fudge icing.
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Chocolate Cake, Raspberry, Filling, Filled, Fudge, Ring